These gluten free and keto ricotta gnocchi are one of our recent favorites here at gnom-gnom. Expect pillowy-soft gnocchi, paired with a refreshingly simple mediterranean yogurt sauce.
Gluten Free & Keto Ricotta Gnocchi
These keto ricotta gnocchi, sans the wheat flour, are different from the original. But (and it’s a big but!) we like to think they’re just as good. And given that the Italian work gnoccho literally translates as lump, gnocchi are actually made out of a wide variety of ingredients (not just potato and flour); so we’re still confident to call these guys gnocchi.
Also, while traditional ricotta gnocchi are boiled in water and sometimes subsequently lightly fried in sage butter, these go straight for the frying. So you get a nice bottom crust, a pillowy-soft center and ridiculously aromatic results on account of the sage.
And the ideal pairing? A fresh mediterranean yogurt sauce. It’s for real one of the best sauces for these guys, creating a beautiful and refreshing contrast against the cheesy gnocchi. The other highly suggested pairing is steamed spinach, and if you’re looking for even more freshness add-in a handful of cherry tomatoes.
Oh, and these guys also freeze great. So think meal prepping ideal.
The Method 🔍
Making these keto gnocchi couldn’t be simpler. All the ingredients are mixed together until they form a (rather sticky!) ball, refrigerated for an hour, formed into rounds, flattened with a fork, and cooked in sage butter.
We also find that these work best when fried only on one side, forming a bottom crust and keeping the rest pillowy-soft. You will, however, want to baste them with the sage butter throughout cooking. Couldn’t be simpler really.
Gluten Free, Grain Free & Keto Ricotta Gnocchi
These gluten free and keto ricotta gnocchi are pillowy-soft, incredibly aromatic, and paired with a refreshingly simple mediterranean yogurt sauce.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto ricotta gnocchi
For the sage butter
- 3-4 tablespoons grass-fed butter as needed
- 1 tablespoon extra virgin olive oil for cooking
- 2 cloves garlic thinly sliced
- 8-10 sage leaves
- black pepper freshly ground to taste
For the mediterranean yogurt sauce (two servings)
- spinach steamed
- cherry tomatoes
For the keto ricotta gnocchi
Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour.
Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months.
Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes.
Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional).
For the mediterranean yogurt sauce
Mix all ingredients together and refrigerate until needed.
Feel free to go ahead and freeze the gnocchi, but you’ll want to thaw them out slightly before cooking.
Keep in mind that nutrition facts were estimated per 80g serving of the gnocchi only, and the recipe yields 6 servings.